| Original document(9 pages) Authorized document(9 pages) 中文版 |
To provide a method for manufacturing a fish ham free from the occurrence of degradation and having good binding property by a simple process, although fish has softer tissues in raw flesh compared with ordinary meat of livestock, and hams produced from it have defects of easy occurrence of degradation and weak binding property, and they are poor in slicing property. A good ham is obtained by treating a fish raw material with a pickle liquid containing salts under ice temperature. The pickle treating can be performed by injection infusion or massaging it with a pickle-including liquid after it is tendered. |
Application Number
申请号 |
02121928 |
Application Date
申请日 |
2002.05.27 |
| Title 名称 |
Method for producing fish ham |
Publication Number
公开号 |
1387800 |
Publication Date
公开日 |
2003.01.01 |
| Approval Pub. Date |
2005.08.17 |
Granted Pub. Date |
2005.08.17 |
| International Classification 分类号 |
A23L1/326 |
Applicant(s) Name
申请人 |
Fuji Oil Co., Ltd. |
| Address 地址 |
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| Inventor(s) Name 发明人 |
Nakai Shaori;Ashida Shigeru;Nagatomo Shinichiro |
| Attorney & Agent 代理人 |
huang jian |
| More information 更 多 信 息 |
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